Zucchini Ricotta Fritters

Grate zucchini with the large hole side of a box grater. Using a cheesecloth or nut milk bag, squeeze excess water from zucchini. Place zucchini in a large bowl and mix in ricotta, eggs, chives, garlic and salt. Stir in baking powder and flour just until combined.

Heat oil in a deep large skillet on medium high until it shimmers. Drop in batter in 2 tablespoon sized balls and flatten each with spatula. Don’t crowd the pan—do this in batches if needed. Fry on one side until golden, about 3 minutes, then flip and fry the other side until golden. Place on paper towels to drain while you finish frying the rest. Serve immediately with a squeeze of fresh lime and a sprinkle of salt.